Name: Fillet of Venison with Haggis and Bashed Neeps
Yield: Serves 4
Cuisine: British
Ingredients: 500 g swedes or turnips, peeled and roughly chopped, plus the leaves, if available, destalked and roughly chopped; 150 g-200 g good-quality haggis, skinned and meat crumbled or spooned into pieces; 60 g butter; 4 trimmed venison saddle fillets, or under-fillets, each about 150 g; ½ glass of good red wine; 6 juniper berries, crushed; a few sprigs of thyme, chopped; salt and freshly ground black pepper; 150 ml beef stock (or ¼ good-quality stock cube dissolved in that amount of hot water); a little cornflour (optional); 30 g butter; vegetable oil for frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Regional Food

By Mark Hix

Published 2006

About

When I was up on Ben Weatherall’s grouse moors, I couldn’t help pulling a few turnips from their kitchen garden. Now, I’m actually talking about white turnips here, not the yellow ones (swedes). I do find it totally confusing the way the Scots call turnips swedes and vice versa. Anyway, swedes when they are mashed up, or ‘bashed’ as the Scots put it, are just delicious with meats like game or, traditionally, with haggis. On that subject, I quite like to a